Get the Recipe
Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!
Most of us have some sort of nostalgic idea of eating sweet, creamy, canned tomato soup with a side of grilled cheese sandwich, right? I mean, I never ate tomato soup as a kid, but even I have nostalgia for the stuff. It's something that's just ingrained in the collective conscious as an essential part of childhood, and a flavor combination that as adults we take joy in turning back to.
Well, the canned stuff is all fine and good in my mind, but when I actually taste it these days, the nostalgia disappears in a puff of high fructose corn syrup-scented smoke. Cloyingly sweet and one dimensional, it's a tough dish to swallow.
The good news: Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.